Carrot and Turnip Soup
I often make a thick, pureed soup with just carrots and onions, but since I got a couple of turnips fresh from my garden I decided to mix them in too. It was a hit! Naturally creamy and slightly sweet, and quite filling too. I enjoy making this soup with a light broth (either vegetable broth or my favourite Japanese kombu broth) to let the carrot and turnip flavour really come out, but for a stronger, more savoury flavour chicken stock would be delicious too! Since caraway and carrots are a nice match, I added a touch of caraway to the soup which is of course totally optional.
Carrot and Turnip Soup
I often make a thick, pureed soup with just carrots and onions, but since I got a couple of turnips fresh from my garden I decided to mix them in too. It was a hit! Naturally creamy and slightly sweet, and quite filling too. I enjoy making this soup with a light broth (either vegetable broth or my favourite Japanese kombu broth) to let the carrot and turnip flavour really come out, but for a stronger, more savoury flavour chicken stock would be delicious too! Since caraway and carrots are a nice match, I added a touch of caraway to the soup which is of course totally optional.
Cooking Instructions
- 1
Here are my vegetables to start! Cut the onion thin slices. Scrub your carrots and turnips. You can peel if you like too. Chop the carrots and turnips into bite sized pieces and keep them separate.
- 2
Melt butter in a pot and saute the onions and caraway seeds on low-medium heat until the onions are very soft.
- 3
Add the chopped carrots and 1/2 tsp salt (leave out salt if broth is salted already). Mix and saute the carrots in the butter and onion for about 5 minutes.
- 4
Add enough broth to cover the vegetables. Turn on high and bring to a simmer.
- 5
When it starts to simmer add the turnips and bring to a boil again. Turn to low heat, cover with lid and cook for about 15 minutes until carrots are soft.
- 6
Blend the soup with a stick blender or other kind of mixer. If too thick, adjust thickness by adding a little water or broth. Taste and add more salt if needed. Optionally add a slash of milk (or more) to give it some creaminess.
- 7
Sprinkle with fresh chopped dill or parsley and serve!
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